Spicy chicken omelette

Spicy chicken omelette, from Sophie Michell, is complimented with a fresh tomato relish and cool herby yogurt
By Sophie Michell
Spicy chicken omelette
  • Rating:
  • Serves: 2
  • Cook Time: 20 minutes
  • Prep Time: 25 minutes
  • Effort: easy


For the shredded chicken

  • 1 boneless chicken breast
  • 2 tbsp olive oil
  • 1 tsp garam masala
  • sea salt and freshly ground black pepper

For the tomato relish

  • 3 tomatoes, roughly chopped
  • 1/4 cucumber, roughly chopped
  • 1/2 red onions, roughly chopped
  • 1/2 lemon, juice only
  • sea salt and freshly ground black pepper

For the coriander yogurt

  • handfuls coriander leaves
  • sprigs mint
  • 200 ml natural yogurt

For the omelettes

  • 1 tbsp sunflower oil, or corn oil
  • 1 tsp garam masala
  • 1 clove garlic, crushed
  • 1 plump red chilli, seeds removed and chopped
  • 1/2 green pepper, seeds removed and diced
  • 3 spring onions, finely sliced
  • 4 eggs, lightly beaten with a splash of milk
  • sea salt and freshly ground black pepper


1. Preheat the oven to 200C/gas 6. Rub the chicken breast with 1 tablespoon of the olive oil and the garam masala. Season with salt and freshly ground black pepper.

2. Heat the remaining oil in a frying pan and fry the chicken breasts until coloured on both sides. Transfer to the oven and continue cooking for 10 minutes, until the flesh is tender and th ejuices run clear. Remove and leave to cool.

3. Shred the cooled chicken breast and leave on one side.

4. To make the tomato relish, combine the tomatoes, cucumber and onion, and stir in the lemon juice. Season with salt and pepper and set aside

5. For the coriander yoghurt, put the coriander, mint leaves and yogurt in a food processor and process until the herbs are finely chopped. Leave on one side.

6. To make the omelettes, heat half the sunflower oil in a 20cm frying pan or omelette pan and add half the garam masala, garlic, chilli, green pepper and spring onions.

7. Cook for about 4 minutes, until the vegetables have slightly softened. Pour in half the egg mix and spread evenly across the pan. Cook for about 4 minutes, until the omelette has almost set. Tip carefully onto a plate, scatter with half the shredded chicken and roll up like a cigar.

8. Cover and keep warm while cooking the other omelette in the same way. Serve with the relish, and a bowl of yogurt on the side.

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